Fish-flavored eggplant, I don't add meat foam here, it's just a simple eggplant method, but it's delicious. Wash eggplant, remove the head and cut into strips.

Start the oil pan, eggplant should be delicious and not afraid of wasting oil. Heat the oil, pour in the cut eggplant and fry until cooked. Fry for 2-3 minutes and take out. Heat hot oil on high fire, pour eggplant again, and fry for the second time. The purpose of this frying is to force the oil out of the eggplant, which is easy to fry thoroughly, so it doesn't take 30 seconds to 45 seconds.

Put oil in the pan, add minced ginger and garlic and stir-fry until fragrant, and then add a spoonful of bean paste and stir-fry until it is red and fragrant.

Add half a bowl of water, a little sugar and a proper amount of vinegar to adjust the juice. Open the soup and pour in the fried eggplant. Add a little salt and chicken essence and stir fry 1 min. Just leave more soup to soak in rice. If you don't want too much soup, you can tick.